Student Progress: Sometimes Its Not the Teacher

Teacher accountability is all the rage.

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I don’t think there is anyone who would argue that teachers should not be accountable for what they do or fail to do, not even me.

The only argument is how to measure what teachers do.

Oh yeah, we also have to define what it is that teachers do.

Part of the problem is that part of what teachers do is not done in the classroom, part of what teachers do affects student development but has nothing to do with academics, and teachers are not the only ones in a school who help kids develop.

For one child in my school the teachers tried and tried, but it was the school secretary who made the difference.

And what a difference it is.

K came to our school three years ago as a hostile, extremely withdrawn and occasionally violent sixth grade girl.

Every day she wore this large black trench coat that she would pull up so that she could be totally hidden by it.

She was mute.

She ignored any teacher who tried to speak to her, no matter how gently.

She ignored any teacher who tried to speak to her, no matter how insistently.

She ignored students who tried to speak to her. If they got too close she would lash out with the sharpened pencil always ready in her hand. More than once a student would get stabbed. K just missed piercing one girl’s eye.

K did not like school.

K especially did not like the school lunchroom, a near toxic blend of cacophonous sounds near manic energy.

K was not at all manic.

K seemed to be an empty shell of a girl.

Our school secretary is a dour, efficient woman who does not tolerate teachers or other fools well.

But she has a heart a mile wide and twice as deep when it comes to kids.

Ann invited K to spend the lunch period in the office with her.  K accepted wordlessly by showing up.

Ann would continue to work while K sat there.

Eventually K began to draw.

Image by alex.ragone via Flickr

And draw.

And draw.

The first positive thing we learned about K is that she is a talented artist who, with only a #2 pencil, created pictures filled with texture and emotion.

Eventually we heard from K’s father who lives overseas. He told us some of what K had been through and we began to understand why she behaved as she did.

It was not a pretty picture, especially when K eventually drew it sitting at a desk in the office eating lunch with Ann.

K ate lunch with Ann every day.

In 7th grade K travelled with the rest of her class to their different subject teachers. K still wore her trench coat but she didn’t hide in it as much.

And she stopped stabbing people.

Every time I saw K I’d say hello and smile at her.

Eventually she would look up at my face as I did that.

One day I got a crooked, shy smile back.

K ate lunch with Ann every day.

The black trench coat was replaced with a very large sweater.

K continued to communicate with drawings. Sometimes we got what she was saying, usually not.

K ate lunch with Ann every day.

K did very little schoolwork. But she started to give other people that shy, crooked smile.

One day K whispered something to me.

She asked to go to the office to see Ann.

It wasn’t lunchtime, but I let her go. She spent the rest of the day there.

K started talking more.

And more.

She continued to draw, and she continued to eat lunch with Ann every day.

This year K is in 8th grade.

The sweater is gone.

K smiles and talks to anyone who will listen or smile back.

K made a few friends.

And there were even days when K did not eat with Ann because she wanted to be with her friends. She went to the lunchroom.

But most of the time you could find K in the office where she would sit opposite Ann drawing or helping out at odd tasks.

Now K holds her head up high and her bright blue eyes sparkle.

K is confident, relaxed and even kids around a bit.

K went to the prom! And had a good time. I know because she told me.

Last night I went to a retirement dinner for four colleagues. Ann is retiring in a week when our school years ends.

Last night was the first time I saw Ann smile and laugh.

Her work is done.

On Monday K will graduate with the rest of our 8th graders, all of whom have grown tremendously since they came into this school three years ago.

But none has grown and developed as much as K.

Today K will have her last lunch with Ann.

Echoes of the Ancient and Tomorrow

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It’s been this way for years

Monday night I’m participating in a Seder at my best friend’s apartment and the following night he and his wife will do the same at my house.

My first Seder was 40 years ago when a group of socially aware and politically active teenagers gather to celebrate the “Freedom Seder.”

Although my grand parents were all Jewish, I was not raised in the Jewish tradition.

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My family did not celebrate the rites of any religion, but we adopted the symbols of many.

At this time of year we would dye Easter eggs that my parents would put into little baskets along with fake grass, jelly beans, a chocolate bunny and, often, a dreidel. There would be a box of matzah in the house.

My maternal grandmother would come over to cook a meal featuring homemade gefilte fish, and chicken (bones and all) in a soup filled with carrots, celery and onion. She would also make a peppery, oniony potato kugel so dense it did not dissolve even when Grandma served it sitting in the middle of the soup bowl. (I have never found anyone else whose relatives put the kugel in the soup. If yours did please let me know)

Image by PlaysWithFood via Flickr

While my father was still living with us we’d also have a happy Buddha or two somewhere nearby.

My parents had largely rejected the religion of their parents. That’s why we annually had a beautiful Christmas tree with hand-blown glass ornaments from in front of which we open presents before eating our Chanukah gelt, chocolate coins with Hebrew lettering on them.

There were symbols all over the place, but no one ever told us what they meant or connected them to any particular religion. If we wanted to know we were directed to several of the hundreds of books in living room.

Instead of deities, doctrine, ritual, and the other accoutrements of religions, we saw models of compassion, sharing, brotherhood, acceptance, and what I have come to identify as an echo of the ancient Hebrew sense of tikkun olam, acting to heal the world.

Image by Satoru Kikuchi via Flickr

Despite the lack of notions of God or Gods of any kind in our upbringing, our home rituals, such as they were, carried echoes of their ancient origins even if they lacked their rigor.

What we do as parents and teachers also echoes through generations.

When we teach our children, as parents and in our work in schools, our actions carry more weight than our words.

The same applies to our learning as adults. We act the ways we see modeled by others.

Collaborative principals create collaborative teachers.

School leaders who rule by coercion and threat get teachers who do the same.

Tomorrow night, and for the following eight days, I will celebrate freedom even more than I do on all days. Others will celebrate the cycle of birth, death, and rebirth.

When I return to work I will model leadership, collaboration, trust, ethics, taking responsibility for my actions and responsibility to heal the world.

I wish I could be around to see how that echoes through my students’ lives.

The Antidote to Burnout

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Something incredible happened Friday.

It was the kind of thing that makes teaching so rewarding.

Hell, it’s the kind of thing teachers live for.

The most difficult student I teach did something that made my jaw drop.

And it was good.

It was very good.

She gave me a small bag with two homemade cookies.

My relationship with this girl was so bad that I would not have eaten the cookies for fear that they were somehow dangerous to me.

I ate the cookies. They were delicious.

I ate the cookies because of the note that came with them.

“Mr. Black – thank you for trying to teach me and improve my behavior.”

Differentiating Deliciously

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No, I’m not talking about the social bookmarking site.

I’m talking about education and food. That’s what this blog is supposed to be about and in a Twitter response to my last post, @ToughLoveforX remarked that high schools should have teaching kitchens.

I disagree.

All schools should have teaching kitchens. Maybe even all classrooms.

The earliest lesson that I remember from my schooling was when, in first grade, we shook heavy cream for what seemed like forever to make whipped cream and butter.

The next lesson I recall is when we made applesauce.

There was a time not that long ago when most high schools and middle schools had classroom kitchens. Most were removed shortly after Russia’s first space shot galvanized American educators to get serious about science and math because we had to put a man on the moon.

Been there. Done that.

Now its time to reexamine that decision to remove those kitchens.

Kitchens are the perfect venue for teaching middle and high school students.

Those students have an abundant interest in food and eating, so there is incentive to show up for class.

Each of the major disciplines can be addressed in the process of completing the task of planning, preparing and reflecting on the flavors of a menu.

Researching dishes to include on a menu involves language arts, social studies and nutrition science,

Scaling the recipe of a dish for a smaller or larger number of servings is measurement math and multiplication or division.

Costing the price of the ingredients, creating a budget and doing the purchasing incorporates various math concepts and skills.

Cooking and baking involve chemistry, physics and nutrition science.

Invitations, dish descriptions and critiques all involve writing.

And so on.

And why stop there? Sewing classes, woodworking shop, and other venues of practical skills are rich with academic possibilities.

Every day I have students coming to me and asking for food. Every student in my school is eligible for free breakfast and lunch, but I hear stories about how mom works two jobs and doesn’t come home until midnight and then starts to prepare supper.

It is a long stretch between an 11:30 or noon lunch and a midnight or 1:00 AM supper. Even if there were no academic benefits to having teaching kitchens, doesn’t it make sense to give these students the ability to prepare a nutritious meal or two?

There is a big push right now to introduce more and more technology into classrooms and I’m all for that. But the technologies most classrooms need are not interactive white boards or hand-held computers; what classrooms need are stoves, ovens, chopping blocks and refrigerators.

The investment for a classroom full of computer-based technology and a teaching kitchen are roughly the same but kitchen equipment is far more durable, more easily maintained and far less likely to become obsolete within a few years of purchase.

Critics of my proposal, and I expect there to be many, will say that classroom kitchens don’t teach 21st Century skills, or that I’d just prepare kids for flipping burgers.

Nonsense.

Writing a recipe is pure concept mapping.

Planning a menu requires the accumulation and integration of information from a variety of sources and the creation of a cogent new document. Its a process of planning, drafting, gathering feedback, revising, proofing and publishing. Sound familiar?

Well run kitchens require collaboration, planning, critical thinking, problem solving, adaptation to changing circumstances, the ability to gather and evaluate information, mutual respect, attention to detail, and the ability to apply principles learned in the synthesis of new concepts.

Those sound like 21st Century skills to me.

Is there some risk in giving your average high school student a cleaver and 10″ chefs knife? Absolutely, but far less than giving that same student a car.

The fact is, the technology most classrooms need is not an interactive white board or hand-held computers; what they need are stoves, ovens, chopping blocks and refrigerators.

OK, maybe a computer or two to access recipe sites and to write the class blog.

No Education, Just Plate

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I call this blog Education On The Plate, but so far it has been almost all education and very little plate.

Today will be different.

Yesterday was Thanksgiving. As I make every attempt to be thankful for all the good things in my life every day, yesterday was mostly about food.

And wine.

If anyone ever tells you to try a sparkling Shiraz, take his or her advice. If they really know their stuff they’ll tell you to drink it VERY cold (yes, cold red wine) from red wine glasses, not champagne flutes. Listen to them.

I go to a great wine store in Orangeburg, NY and they introduced me to Bleasdale Vineyards The Red Brute Sparkling Shiraz, a deep purple liquid with an abundant share of all the typical Shiraz berry and chocolate flavors, plus bubbles. Festive and perfect with turkey.

My brother-in-law’s table groaned with turkey, cornbread stuffing, roasted sweet potatoes, carrot-parsnip puree, red cabbage, and two cranberry-based dressings. My wife’s concoction involving cranberries, tequila, jalapenos and some other stuff was a big hit.

My contribution to the meal, aside from my appetite, was cranberry chutney made from a recipe belonging to a food writer whose pen name was Vladimir Estragon. I clipped it from the Village Voice in 1982.

Here’s the recipe:

Two cups cider vinegar

1-cup water

1 & ½-pounds light brown sugar

1 & ½-pounds fresh whole cranberries

½-pound currants (substitute white raisins if you can’t find currants)

½-pound seedless raisins

2 ounces fresh ginger, sliced very thin

1 medium head of garlic, peeled and chopped fine

2 large lemons, chopped fine (remove seeds, but include peel)

½-teaspoon cayenne pepper

Bring vinegar and water to boil and then add the sugar. When all the sugar is dissolved, add all other ingredients.  Bring to boil again, and then simmer two hours or so.  Stir gently from time to time, adding more water if necessary. (You may want to use a heat diffuser under the pot to help prevent scorching.) It’s okay if it seems a little thin; it will gel when cooled. Put in jars and seal.

I usually make a double batch so I have lots to spread on leftover turkey sandwiches. It is also good with pork, chicken, and cheddar cheese. It lasts for months in the refrigerator.

I’m probably not going to be posting a lot of recipes here, but I hope to do more writing about food and drink now that my food writer/restaurant critic newspaper gig has come to an end.

School lunch, anyone?